Roast loin of pork with sloe gin and walnut stuffing

Roast Loin of Porc with Sloe Gin and Walnut Stuffing

Serves: 4-6 | Prep Time: 20 minutes | Cooking Time: 2 hours


  • 1kg (2.2lb) lean porc loin joint, on the bone
  • 50g (2 oz) dried cranberries
  • 60ml (4 tbsp) sloe gin
  • 50g (2 oz) walnuts

For the stuffing:

  • 450g (1lb) porc sausage meat (about 6 sausages)
  • 100g (4 oz) breadcrumbs made from stale bread or fruit loaf
  • pinch mixed spice
  • pinch cinnamon


  1. Preheat oven to Gas 4/180ᵒC/350ᵒF.
  2. Place cranberries in a small bowl with the sloe gin and allow to soak for 30-60 minutes.
  3. Dry the outside of the meat and score deeply using a sharp knife.
  4. Place into a bowl the sausage meat, breadcrumbs, spices and walnuts. Mix well together.
  5. Carefully take joint and make a deep large cut into the fatty point of the meat (not through the eye of the meat but towards the edge where the meat is most fatty).
  6. Add the cranberries to the stuffing and mix thoroughly.
  7. Take the stuffing and push into this hole. Any remaining stuffing can be shaped into large balls and cooked alongside the joint for about 20 minutes.
  8. Weigh the stuffed joint and calculate the cooking time: 30 minutes per 450g / ½kg / 1lb, plus 30 minutes (for medium).
  9. Brush with oil and sprinkle on salt and rub into the fat. Place on a rack in a roasting tin and open roast in a preheated oven for the calculated time.
  10. Remove joint from the oven and allow to stand for at least 10 minutes before carving.
  11. Save the cooking juices to make the gravy and add a good measure of sloe gin to the gravy while making.
  12. Serve with stuffing balls (if made with any remaining stuffing), roasted parsnips and all your favourite traditional trimmings!